by Olena

Cauliflower Breadsticks

by Olena

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Low carb cauliflower bread recipe that is an alternative to traditional breadsticks. These homemade cauliflower breadsticks are flavourful, cheesy and with easy to follow step-by-step instructions. Yes, this recipe is foolproof, just like my so popular cauliflower pizza crust.

However, I won’t lie and warn you that it is a bit time consuming, so I highly suggest to double the recipe. But these cauliflower breadsticks will come out right, you will be able to pick them up by hand. I know you are wondering about that – the answer is “YES”.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |


I made 2 batches in a row, just to make sure the recipe works. If you have attempted a cauliflower pizza or breadsticks recipe before without any luck, this recipe will change the situation. There must have been a reason why it didn’t work, more likely you didn’t squeeze the water from cooked cauliflower well enough.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

How to Make Cauliflower Breadsticks

You start with a large head of cauliflower, 7″ – 8″ wide, about 3 – 3.5 lbs. If you are serving 2 or more people, I recommend do double the recipe. These breadsticks are so good and guilt free, they disappear fast. Chop cauliflower and process in a food processor until “rice” texture. Do not make a cauliflower mash. Alternatively, you could grate cauliflower using simple boxed grater.

You can use store bought cauliflower rice as well, 1 bag should do it. These days it’s widely available in Walmart, Trader Joe’s, Costco etc. If you are looking for more cauliflower rice recipes, see my cauliflower rice recipes and specific Trader Joe’s cauliflower rice recipes posts.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Place cauliflower in any oven proof baking dish and bake for 20 minutes. I used Pyrex glass pie dish. Alternatively, you could microwave or steam it. The idea is to cook the cauliflower, so it releases the moisture and we squeeze it out afterwards.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Line bowl with linen kitchen/tea towel. I prefer it to a cheesecloth because I always have towels on hand and it’s easy to throw a towel in the washer. In fact, now I have a designated towel for squeezing zucchini when I’m making crustless zucchini quiche, and cauliflower “bread” dishes.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Then you grab towel by the corners, holding with one hand just below the corners, and start squeezing liquid out with another hand. The process will take about 3 – 5 minutes and you should squeeze about 1 cup of liquid. Use a measuring cup as a point of reference. If liquid is hot, let the cauliflower mash cool down a bit and proceed again.

Just showing you that kitchen towel works.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Here you can see, from right to left: cauliflower “ball” before squeezing, after squeezing and liquid squeezed out.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Open the towel and voila: you got yourself some pretty “dry” cauliflower. Add seasonings to it as per recipe. I used egg whites instead of an egg and it worked. Any cheese works. Full or low fat, Mozzarella or Tex Mex, or even Parmesan. Use grated or shredded cheese and when measuring, do not pack.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

After you make the “dough”, transfer it onto any baking sheet lined with parchment paper. The “dough” won’t be sticky and that’s OK. Egg whites and cheese will act as a binder during the baking process.

I didn’t spray parchment paper with cooking spray, and my cauliflower breadsticks didn’t stick. More than that, parchment paper underneath the breadsticks was moist after baking. However, some people have reported their cauliflower breadsticks sticking to parchment paper, so if in doubt – spray with cooking spray.

Form a rectangle, using your hands, approximately 9″ x 7″ in size and 1/4″ thick. Press “dough” a bit to make it stay together and use spatula to make the edges straight. Do not worry, the egg whites and cheese will bind everything together during the baking process. It won’t fall apart.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

And bake. All ovens vary. I own simple electric oven and it took the breadsticks 18 minutes. Just watch it => when you see the “dough” becoming golden brown on top, it’s time to take it out. Then you top the breadsticks with cheese and bake for another 5 minutes until cheese has melted, and then broil for a nice golden brown crust.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Remove breadsticks from the oven and transfer to a cutting board, holding by the ends of parchment paper. Let breadsticks cool down for 5 minutes before cutting, if you can. I waited with the first batch and the breadsticks were easy to cut. With the second one I didn’t and it was a bit of a mess. Use serrated/bread knife to cut into 12 breadsticks.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

How you serve these guys is totally up to you. I’m just going to give you a few ideas. Serve with warm marinara sauce. Any clean/healthy/organic store bought marinara sauce works. Or you can make your own and that’s what I did. My mom makes this Ukrainian type of salsa – adjika recipe. So I combined it with some tomato paste, dried thyme and oregano. Just use what you have. No need to spend money.

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions. |

Another idea is to make these cauliflower breadsticks even lighter by skipping the cheese topping. And that’s what I did with my second batch. Below I have included 2 nutritional infos:

1. Breadsticks without the cheese topping.

2. Full on with cheese.

These cauliflower breadsticks turned out delicious!!! Full of flavour and cheesy. They hit the spot and satisfy the craving without wrecking your daily macros/nutrition. That’s if you care about that, then make sure to check out my low carb cauliflower rice recipes.

You can have 5 – 6 of these and still have consumed very little calories, fat and carbs. Perfect healthy alternative for binge eating weekend get-togethers with friends.:) The only difference is you stay on track and bring your friends here to try your recipe.



Cauliflower Breadsticks

5 from 2 reviews

Cauliflower Breadsticks Recipe made with homemade or store bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions.

  • Author:
  • Prep Time: 7 minutes
  • Cook Time: 30 minutes
  • Total Time: 37 minutes
  • Yield: 12 servings



  1. Preheat oven to 375 degrees F. Rinse cauliflower, remove outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
  2. Place in an ovenproof baking dish (I used Pyrex pie dish) and bake for 20 mins. Remove cooked cauliflower from the oven and transfer to a bowl lined with a tea/linen towel. Let the cauliflower cool down a bit until it is safe to touch, about 15 minutes.
  3. Fold the towel holding by the ends and squeeze the liquid out of the cauliflower “ball” as hard as you can. Be patient and do this a few times until barely any liquid comes out. I squeezed out 1 cup of liquid. Second photo, from right to left: before squeezing, after squeezing, liquid squeezed out.
  4. Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg whites, 1/2 cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.
  5. Transfer cauliflower mixture onto the baking sheet lined with unbleached parchment paper. Flatten with your hands into a rectangle, approximately 9″ x 7″ size and 1/4″ thick.
  6. Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese. Bake for another 5 minutes and then broil until cheese turns golden brown. Cut into 12 breadsticks and serve hot with warm marinara sauce, if desired. P.S. For a lighter version, do not top with cheese.

Store: Refrigerate covered for up to 2 days. You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.


*Some people have reported their cauliflower breadsticks sticking to parchment paper, so if in doubt – spray with cooking spray. Mine didn’t.

 Did you make this recipe? Please give it a star rating in the comments.



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237 comments on “Cauliflower Breadsticks

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  1. Olena, I would like to thank you so much for this delicious recipe! I am a pizzaholick and this was so good it took my pizza craving away!!! I am new to the KETO diet and this is diffidently my favorite recipe so far!

      1. I too am a pizza-holic and on low carb diet. This definitely took care of my pizza cravings. I’ve tried other cauliflower recipes but this one far exceeds the others. Thank you so much for this recipe

  2. Mine came out just like the picture! Family and friends loved it! (What I like most is that afterwards I never feel bloated nor have brain fog, like with traditional pizza 🙂
    QUESTION I haven’t seen posted yet (though I may have missed it): What about the LIQUID? Doesn’t it have most of the vitamins? I drank some. Tastes mildly of cauliflower, but I think it would be excellent in soup (vegetable broth).

  3. These look great, and I want to try the recipe. I would like to use the frozen cauliflower rice, because I’m lazy. Do you have an estimate on the amount of cooked and squeezed cauliflower in your recipe? I’m sure the frozen bags won’t be as large as a large head of cauliflower, so I will need to adjust accordingly. Thanks!

  4. Wow! Made these today and the whole family loved them. They turned out looking just like yours too! I served them with a marinara sauce and done sugar snap peas. I kept the type of flour a secret until after dinner and then i told them….It’s cauli-flour!!!! Well done on a genius recipe!!

  5. I was wondering if you could use the cauliflower rice that I have been seeing in the grocery store as a shortcut. Or would it make it much better to use a head of cauliflower?

    1. I measured 3 cups, AFTER it was already squeezed dry…so at least 4-4.5 raw. (Exact measure isn’t that important.)

  6. Is it okay to cheat on time by using the riced cauliflower found in the grocery store’s produce department? Or will that mess the consistency up?

    1. Compare its consistency to mine in photos. I have never bought riced cauliflower because they don’t sell it in Canada, believe it or not lol. If it’s finely ground, I think it should work.

  7. Made and it it it’s ABSOLUTELY AWESOME. Unfortunately mine also stuck to the parchment paper. Will definitely make again, but will be sure to spray the parchment paper.

  8. My husband just found out he is diabetic and misses his so bad this looks delicious and thanks for all the reviews I made this and it is delis. If you have any low or no carb beard recipes please let me know ? I’ve tried a couple of other recipes but haven’t found one he really cares for yet. Thanks

  9. When your cauli is riced, and still raw, approx how many cups is it?
    Cauli comes in so many various sizes and shapes, I’d love to know how many cups of raw riced cauli I should use, please?

  10. This recipe was awesome. I did not miss the flour at all. Thanks for sharing. I squeezed almost 2 cups of water out of my cauliflower and then I said..”hmm don’t wanna waste this” ( it had a slightly sweet taste ). So I added some Truvia and dropped a few pieces of fresh ginger in and I had cauliflower juice. It sounds unappetizing but it tasted great. Drank it with my breadsticks.

  11. Made these after a hard night partying at my best friend’s wedding. I was craving pizza on my low carb diet, and these looked good as I was making them but they were AWFUL! It doesn’t help that I somewhat hate the taste of cauliflower. Definitely not enough salt, and I would definitely use parmesan in the crust. Granted, I’m not sure I’m ever going to make these again. First thing I’ve made in 2 weeks on this low carb diet that has been terrible. Sorry 🙁

  12. OMG, I want to try this right away!
    But I wonder, is it possible to change the cheese in the dough for dry ricotta? Or is it going no affect the binding proces too much?
    Lots of Love, B.

  13. Hello Olena,
    Thanks so much for sharing this recipe! It’s exactly what I was searching for. BTW a little trivia for you. In the Hawaiian language Olena means tumeric-cool huh!

  14. Would it be possible to run the cauliflower through a good juicer to remove the liquid and use the cauliflower pulp? I’ve seen this done for carrot cake recipes.

  15. So glad I found this! Trying to lose weight, avoiding carbs. Looks Delicious! Also glad I read some comments, or wouldn’t know to increase oven to 450 F. And that 2 egg whites = 1/4 cup, or can use 1 whole egg, and the flax + chia seed substitute! and now all these other Tracbacks to click on! Thank you SO much! Maybe I’ll take to next Pot-Luck Lunch/Dinner!

  16. So I just have a quick question. Have you ever weighed the amount of cauliflower for this recipe and the pizza dough?

  17. Can you tell me how many cups of cauliflower that equals out to after ricing it. I want to make sure I do t use too much cauliflower. Thanks

    1. Hi Karen. I honestly don’t know or maybe I measured before and replied to someone. Look through comments, I honestly can’t remember. Just grab a regular size, not giant, head of cauliflower and it will work. The trick is to squeeze the water out well.

  18. Thank you so much for this recipe! I made these today, and they were amazing. I used one egg rather than 1/4 egg whites. We dipped them in pizza sauce and my family loved them.

  19. Do these taste like cauliflower? I love cauliflower…my husband doesn’t. This looks yummy. I tried using cauliflower for a “mashed potato” recipe and didn’t tell my husband, I thought it was good he thought it was terrible. Looking for some good things to make….he is a diabetic!

    1. Hi Laura. They have a cauliflower taste for sure. But they have lots of cheese in them so maybe worth a try. These taste less cauliflower-y than “mashed potato”.Worst comes to worse you will eat them all.

  20. This was so creative. My picky kids who don’t eat any vegetables did immediately notice this is not regular breadsticks and will not eat it anymore. I had to put pizza sauce on it and added more cheese, and then they ate it with suspicion. My husband thought this was delicious. Will definitely do this again. I used one egg instead of just egg whites. I also used 1 cup of shredded cheese because I was so worried it wouldn’t stick together. It all worked well together. it is definitely tasty, but you can also definitely taste the cauliflower.

  21. Made these this afternoon. Added a clove of crushed garlic to the “dough”. Rolled extra thin and oh my goodness, they are incredible. I tried a cauliflower breadstick recipe several months ago and was so disappointed. It tasted awful. This one was incredible. My daycare kids ate it!

    1. Hi STephanie. You really must love your daycare kids because this recipe is so time consuming I could barely share with my husband LOL. Glad it worked!!! Recipes that do not work are frustrating – been there. Even my recipe development drives me nuts when they go wrong.

  22. I saw where you said that it is 4 cups of cauliflower, but is that before or after processing? I have two smaller heads and am thinking I may need both or one and a half. Thank you! My friend made these and sent me the recipe, they were delicious! Now I want to try them on my family.

      1. Just made these this afternoon and loved them!! The “squeezing” technique makes such a big difference in the texture. I will most definitely be making these again. Thanks for the recipe!

  23. JUST what I was looking for!! I made some fresh salsa today and was thinking, “what can I dip in this salsa that is low-carb and not boring celery sticks?” 😛 These look divine. Just pinned it and will make on the weekend! Cheers! 🙂

  24. These look amazing! Awesome, thorough instructions, too! I’m always looking for ways to get my breadstick fix without the carbs 😉 I’ll be adding this one to my recipe book! Thanks for the great post!

  25. I am trying these on Thursday, I was wondering if I can use the whole egg instead of just the whites and have it turn out the same? I don’t want to waste the yolks. 🙂 I’m excited to try these!

  26. We just made these… love the flavor but they did not come off of the parchment paper as stated so they all had to be torn off into scraps. Took an hour and a half from start to finish. Lots of time to get a few scraps 🙁

  27. Thanks for your wonderful detailed instructions and pictures. I mixed the cheese (cheddar) right into the batter. Then I spread a little bit of pesto on top with a bit of parmesan cheese. They came out perfectly. My guests thought it was focaccio. I added garlic powder but next time I will put roasted garlic cloves in the batter. The kids really enjoyed them. My only issue is that I was burning my hands trying to squeeze out the water. Next time I will make earlier in the day so that it can cool first or I will use a potato ricer as suggested by another reader.

  28. I tried this tonight and it turned out beautifully! No one in the house believed it was gluten free and made with cauliflower!
    I added three chopped green onions and two cloves of garlic – it was so delicious!

  29. I can’t believe this is cauliflower! I was sent a link to this in a Yummly email today so I ran out and grabbed some cauliflower. My husband and I just had it and it is nuts! It is so so good and there is no cauliflower taste!

    Thank you for your blog! I am excited to try more of your recipes!

    1. I know, hard life.:) Click on Print in the recipe and you get 1 page. Good thing you don’t have to write it out which would be the case about 60 years ago.:)

  30. Hi… just wanted to say thank you for the recipes, going to try one this evening…. your story was inspiring and your right anybody can change their eating habits, just have to fond tasty recipes that my family will enjoy! Thanks again for sharing…

  31. I used to throw the broth from the cauliflower down the drain. Then I am so happy I realized that it was valuable vegetable broth. You can drink it or save it for soups or other dishes that require vegetable broth.

  32. Tried, but am confused as follows. Processed the cauliflower to rice texture. Put in Pyrex dish and baked at 375 for 20 mins.Was not sure whether to cover the dish, so did not. The cauliflower on top burned a bit, but none of it got soft, as though cooked. As I had followed directions I wasn’t sure if I should cook longer or not as this would cause further burning. So I microwaved it till it softened. Completed the recipe and it was mushy , not crisp as a breadstick would be. Questions: Is it supposed to end up soft, tender crisp, or stay firm as a result of the cooking phase? Will the end result be soft or crisp like a bread stick? Thanks!

    1. These are soft baked “breadsticks” that should hold together and still are tender with a bit crispiness on edges. It’s hard to compare them to real breadsticks. They are mock ones. If your breadsticks were mushy means squeeze out more liquid next time. I do not have any issues with burning food in the oven even for 30 minutes at such low T. Might be your oven issue. Try baking at lower T. Hope this helps.

  33. Excellent! Without the marinara sauce it tastes like cauliflower but with the marinara sauce it tastes just like (even better) than mozzarella sticks. SO good. Well worth the effort to make. I will double the recipe next time. Thanks for sharing.

  34. These taste great. That being said here are my thoughts: Make SURE you grease your pan/paper/foil! Nothing worse than looking at your beautiful masterpiece and then eating it with parchment paper. Second…my edges were perfect, middle not so much. I may burn my edges a bit next time. And lastly for those of u saying people didn’t know it wasn’t bread sticks…have they ever had a bread stick? Lol just don’t want people to have unrealistic expectations 🙂 its more like a cheese cracker, which is why people like it so much I imagine. Who doesn’t love cheese?. This recipe is like 80% cheese. Tasty, but basically baked cheese. Mine was kind of thin, but I can’t imagine it would have turned out if it were any thicker let alone the thickness of a bread stick! Not trying to be a downer, I did really like this recipe and will most likely make it again just wanted to give a realistic comment 🙂 Good appetizer finger food, not a good replacement for a “bread stick.” Which I think should be pretty obvious 🙂 Thanks for the recipe, tasty stuff!

  35. I made a double batch of these last night. Although I thought I messed up the recipe, they turned out great! The husband and I ate them up. I’m thinking about adding a couple cloves of pressed garlic to the mix next time. I wish there was an easier way to squeeze out the water. That was the hardest part but was worth it.

  36. I can see why there are so many comments for these “bread” sticks! My husband asks me to make them whenever we are having people to our house. Easy and so darn good.

  37. This recipe is NOT “clean” due to the cheese ingredient. However, it is delish and a lower carb/calorie version of breaksticks. Quite tasty- thank you

    1. Clean eating lifestyle includes cheese and recommends organic from grass-fed cows. In moderation of course, all real food is clean. You can learn more about clean eating here.

  38. Hi Olena! I stumbled upon your website while finding a cauliflower breadsticks recipe… yours was so easy to follow with your step by step instructions and photos! I made them tonight and they were perfect and so delicious! Thank you for creating a great resource!

  39. I just made these with my 4 year old son he could not wait to taste it. He love them!! He ate them with out the sauce.the only downside I have to report is that I did not made more.

  40. I used a Silpat mat and they didn’t stick at all. The bottom was nicely browned. I was able to lift off and cut immediately/no cooling down time. I didn’t bother with the sauce, these are delicious as is!

  41. – Oh, my ….. these look amazing! Thank you for the detailed photos and instructions.
    This snack will surely be included in my Super Bowl Party menu. 🙂

  42. My daughter and I found these on pinterest. We both are wanting to eat cleaner. These are perfect, easy and delicious. My other two kids that were very skeptical about the “bread” loved them.

  43. I’ve been on a breadstick-thing for a month or so….trying out recipe after recipe (yeasted, sometimes butter-dipped) and I didn’t like any of them as much as I like these. I pan-roasted 5 cloves of garlic, minced them and added them to the cauliflower. My kids had no idea they were made of cauliflower. It does take a bit of effort (but so did the wait-for-the-dough-to-rise breadsticks). It is such a WIN to find something virtuous (CAULIFLOWER!) that tastes this decadent. Thank you!

  44. I made this and it was super tasty. But I think I could easily have fit 2 large heads of cauliflower onto the cooking board, so am gonna double the recipe for next time. YUM!

  45. Worked really well with broccoflower – a hybrid of yep you guessed it broccoli and cauliflower. I live in the Caribbean and cauliflower is really expensive here, broccoflower usually about half price. Thanks for the recipe.

  46. Do you think it’d work to make them into pizza sticks – IE when you add that last cheese layer before continuing to bake, could you add a thin layer of marinara first?

  47. I’m wondering if a juicer is worth a try. If you have to squeeze out the liquid, seems like a juicer would be useful. You basically would use the “pulp” to make the cheese sticks. I’ve used almond pulp to make crackers.

  48. I found that my cauliflower didnt render very much moisture. I microwaved it for 10 minutes and when I went to squeeze it in the towel it was already pretty dry..idk..we’ll see how it turns out

      1. It comes in handy for alot of things….I also use it to squeeze all the water out of tea bags and coffee that we cold brew. It gets used to drain water off tuna and to rice all kinds of foods including eggs for tuna salad lol

    1. I am with Sue on using a ricer to squeeze water out of cauliflower. One thing I have found out to get them the driest, is to squeeze slowly, so the water has a chance to drain out, If not they will still be moist, and will come out in about a 1/8″ string shape, unless they break up like rice. They were originally used to rice mashed potatoes, and to puree veg’s etc. to help make soups and pureed baby food.

  49. best. recipe. ever.
    so. damn. good.
    seriously. you are a cooking god. i wanted to eat the entire sheet of these breadsticks but i held back. i didn’t even add cheese to the top (just the mixture). i don’t even like cauliflower that much but these taste like cheesy, bready awesomeness!

  50. Yum! These came out delicious. The only thing I will do differently next time is spray the parchment paper, because they stuck pretty badly. Other than that, perfection!!

  51. I tried your cauliflower breadstick recipe and I was happy with the result. I used cheesecloth to squeeze out the liquid. The only problem I had is that I had used a “no frills” baking/parchment paper, and it was very cheap and it burned in the oven. I have bought a name brand and never had this problem. Also, any suggestions (not for me) how to squeeze out water if you have arthritis in your hand.

  52. I wonder if you could save the ‘juice’ (liquid) from the cooked cauliflower to use in soups or for drinking. Cauliflower is good for you. I’ll check into this.

    The second thing I wanted to say is thank you for the recipe without cheese. It has less calories and for someone who doesn’t or can’t eat cheese, this is a great idea.

    Third. While visiting a friend in Indiana, we went bowling and the snack area had cauliflower that was dipped in some type of batter and fried. Something like you would do to mushrooms I suppose. I don’t know how they did it, but if anyone has a recipe that sounds something like this, I’d love to have a copy of it. I love cauliflower and broccoli and I think the same thing could be done with broccoli. I just don’t know how they did it, but it was absolutely DELICIOUS !!!

    Does anyone have a recipe? Thank you for taking the time to read this.

    1. Rachel Ray has a “oven” fried cauliflower and broccoli recipe in her Top 30, 30 minute meals Kid Food book. My kids used to love to make it and eat it!

  53. Hi Olena! Going to try this recipe tonight! Can you use tin foil for the entire process? Also, could we use paper towels to squeeze the excess water?

  54. I did this last night, and I’m in love! I don’t think I ever tried cauliflower before, and I was skeptical, but to be honest, I’m pleasantly surprised 🙂

  55. I am so bummed…Mine stuck to the paper. I used Wax paper. was that my problem? They were kind of thin too – maybe not so thin and use something different than wax paper? I didn’t have parchment paper. I really really have been looking forward to these.

    1. Yes, wax paper is the problem. I remember in my rookie wife days I bought a roll of wax paper and was surprised why every time I baked everything was sticking and smoking LOL. I use parchment paper with no problem and many readers have used pizza stone as well.

      1. I, too, used wax paper instead of parchment paper. It smoked while cooking and stuck to the bottom. Luckily, mine was salvageable by carefully separating the paper off with a knife. Otherwise, the recipe was super easy to make and turned out fantastic! My boyfriend hates cauliflower and he loved them! I will definitely make these again!

  56. Hi Olena, I tried this a few weeks ago for myself. They turned out fantastic. My family kept stealing them off my plate, including my 3 year old! My husband now begs me for them. They are my Sunday afternoon munchy since they take a little time. Thanks so much for sharing!

    1. I also cooked mine on stone baking sheet without parchment and they turned out great! Just be sure to let them sit for a few minutes before cutting them!

    1. Hmm, I had no problem with mine. The parchment paper underneath the breadsticks was even moist a bit, so it was easy to remove them. Spray the parchment paper with oil spray next time.:) If the consistency was too lose, make sure to squeeze the liquid out really well. It’s hard to understand from your comment if the breadsticks didn’t hold together that’s why you had to use the spoon????!!! Also it’s critical to let them cool down!

  57. this is the first recipe that says to squeeze the water out…that is probably why it works so great!!!thank you so much for this. they are outstanding!

  58. So excited to try this recipe! Do you know how much cups one head of cauliflower is equal to? All I have is frozen cauliflower.

  59. Made these tonight. Tasted great with some fresh cilantro and franks hot sauce sprinkled on top just before serving. Any tips for getting the crust more crunchy? Mine was well cooked and held together but bottom was moist.

  60. OMG….thank you for this receipe!!! I made these last night for my kids and they LOVED them. My 2 year old is in her picky-eater faze and she cried for more. I am going to try the cauliflower pizza crust on Saturday! You rock, please keep submitting tasty receipes.

  61. I keep forgetting that cauliflower is such as awesome alternative to so many things. I use it in the place of potato – for potato soup…but THIS looks amazing!

  62. Hi Olena!

    This recipe sounds amazing! I can’t wait to try it! Do you think I could run the cauliflower through a juicer before cooking or steaming it to remove the water?

    1. I use my juicer when I make the cauliflower pizza recipe and it works great! It eliminates the cooking stage completely and the cauliflower pulp is nice and dry.

      1. What kind of juicer do you use? I have the champion, wondering if it will work. Have never juiced cauliflower!

  63. I can’t eat dairy… could I still make these without the cheese? Because they sound delicious. Or any suggestions for a cheese replacement?

    1. Yes. I made these without cheese on top. The dough though needs a binding agent – try dairy free cheese Daiya. Most stores carry it. Or add extra egg or two!

      1. Thanks for the answer about aluminum foil. Wondering if cauliflower can be rolled thinner and if using couple garlic cloves in it would be good? Love garlic!

  64. Looks amazing. I’m really curious about your mom’s “Ukranian salsa!” Would you share the recipe? Thank you!

    1. Both ways they are delish! I love them cold as well! I like a lot of leftover food cold actually. Like quiches and pies and these breadsticks.

  65. I made the pizza crust for Superbowl. We loved it. The ‘breadsticks’ are in the oven and my home canned marinara sauce is simmering on the stove. Can’t wait!

  66. Just tried these and they were so good. My husband loved them too. Didn’t even use with a sauce, they were perfect all by themselves. Will be making them again very soon. Thanks so much for sharing the recipe.

  67. Olena – I shared your cauliflower bread-stick recipe with my office for the Biggest Winner event/contest and got a wonderful response to it! Thank you!

  68. Not sure where I went wrong, would not hold. Measured two egg white into a 1/4c measuring cup and squeezed the living crap out of it, squeezed over a cup of water out of it. Will try again some day. Tasted good but unfortunately didn’t work for me.

    1. mine didn’t turn out well either, had a fishy taste… but i think that was my fault for too much of a particular spice. i used 2 eggs and it held together great. next time i will follow the directions exactly. add cheese, no yolk, and hope for a better taste…!

  69. Thank you for this recipe!!!! I made it into pizza. I am not sure I did it perfect but it tasted wonderful, just a little grainy still. Maybe try to squeeze more water out? Or spread it thinner on my pan? I will continue to make it though!!! Thanks again sooooooo much!!

    1. I do have cauliflower pizza recipe as well which is similar to this one. Squeeze more water out, then the crust will be more “glued” together. Maybe process into finer texture next time?! Hard to say why as I wasn’t in your kitchen when you made it. I wish.:)

      1. What you have done here is equal to the Test Kitchen. Thank you for your craftmanship. For whole egg, quarter cups applies as well?

  70. Do you think the recipe will still work if I only use the cheese as a topping and not mixed in the calliflower dough?

    If not is there something I can substitute it with?

  71. These cauliflower breadsticks are amazing!!! I added some garlic powder. Made them taste like garlic bread sticks. Yum!

  72. Hi Olena, I tried this but didn’t turned out . I mixed cauliflower with one white egg and cheese and baked for approx 20 mins still it was uncooked inside and neither turned brown on top . can u pls tell where did I went wrong .

    1. 1 egg white equals only 2 tbsp. The recipe calls for 1/4 cup. Plus make sure to increase oven T to 450 degrees. I assume those could be the problems. If you follow a recipe the breadsticks should work out. I tested it a few times and so did other readers. 🙂

  73. Tried these tonight and there were AMAZING!! Definitely a full-proof recipe! This was the confidence I needed to make that cauliflower pizza. I can’t wait to share this with family members over the weekend. So good Olena!!

    1. Hi Sarah, You can substitute flax or chia seeds, just crush equal parts crushed flax and chia, about 2 tablespoons each, soak in boiling hot water for five minutes and strain. It will keep in the fridge for up to one week. 1/4 cup of the mixture equals one whole egg.

  74. Can you make ahead, store and reheat, and if so how? I’m having company Sat. Night and we are all watching our calories.
    Please and thank you

    1. Yes. You could make the crust a day or two before. Do not cut. Wrap in plastic with a few tiny holes for the air circulation. Then top with cheese and bake right before serving.

      1. Hello making it right now but ? I filled one Pyrex. So I have enough to do another even tho I had one large head! Should I double recipe or use all in one batch? Thx

  75. My husband is obsessed with cheesy bread sticks, but I am trying to get him to eat healthier. I’m very curious to give these a try and see what he thinks!

    1. I made these breadsticks. My family devoured them right away, and then I confessed about cauliflower. You should’ve seen their faces. Now they’re asking fore more. Love the recipe. Its a keeper.

  76. Fabulous idea, Olena! Thanks for the tip about the ‘cheesecloth’ too. I always wondered where to get that from! It’s getting close to lunchtime where I am and these pictures made me very hungry!

      1. Loved them! Made them tonight. I’m on the Ideal Protein diet so I substituted the cheese for Go Veggie brand cheese and even the neighbor was impressed! Did stick to the paper. Next time I will oil more.

      2. Olena…this recipe is amazing!! I wish I had found it much sooner. Thank you for doing the research on best way to make. It is a fool proof recipe as you stated. I am a pizza officinado, and my partner said it was as good as any pizza we have ever paid for. The crust to me tasted so good. I didn’t detect that slightest taste of cauliflower at all. Thank you sooooo much!!

          1. How may actual eggs would you put in this recipe?? Instead of using egg whites? Will it still come out the same if I use real eggs?